Spring Roll Salad with Tofu

A Chef Jim Keegan Recipe (#ROTD)

Spring Roll Salad with Tofu

This salad is a deconstructed spring roll (all the ingredients of a spring roll mixed in a salad). Instead of Tofu you could use chicken or shrimp.



  • 4 oz vermicelli noodles
  • 2 cups julienned carrots
  • 1/2 cup fresh leaf parsley or cilantro
  • 1/2 cup chopped basil
  • 1/4 tbsp chopped mint
  • 6 Persian cucumbers thinly sliced
  • 1 cup sliced red pepper
  • 1/4 Jalapeño pepper (optional)
  • 1 cup snow peas or sugar snap peas sliced
  • 1 romaine heart or bib lettuce thinly sliced

Peanut Dressing

  • 2 tbsp roasted salted peanuts, chopped
  • 1/4 cup creamy peanut butter
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp siracha
  • 1/2 tsp finely grated fresh ginger
  • 1 small clove garlic finely grated
  • Optional~1 tbsp of water if the dressing needs to be thinner.


  • Put the noodles in a large bowl and cover with boiling water; let stand 3 minutes, then drain and rinse under cold water to cool.
    Drain the noodles well and transfer to a large bowl
    Use kitchen sheers or a knife to snip the noodles a handful of times.
    Add the sliced vegetables, parsley, basil, mint, cucumbers, and romaine to the bowl with noodles.
  • Add the peanut dressing and toss to coat the noodles and vegetables. Top with Tofu, shrimp or chicken. Transfer to a serving bowl and sprinkle with chopped peanuts.

Peanut Dressing

  • Shake together peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, siracha, ginger and garlic in a small bowl.
  • You could use a mason jar with a lid to make the dressing. That way it is easy to shake and store in the refrigerator.

To purchase the plates tap here// Vietri


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